German Chocolate Pie with Coconut-Pecan Topping 🍫🥥🌰

Silky chocolate custard in a flaky crust, crowned with a rich coconut-pecan topping—layered, classic, and irresistible.

Ingredients

For the crust

• 1 single pie crust (homemade or store-bought), for a 9-inch pie

For the chocolate filling

• 4 oz German sweet chocolate (or semisweet), chopped
• 1 tbsp unsalted butter
• 1 tsp vanilla extract
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1/8 tsp salt
• 1 1/2 cups whole milk
• 2 large egg yolks

For the coconut-pecan topping

• 2/3 cup evaporated milk
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter
• 1 large egg, lightly beaten
• 1 1/3 cups sweetened shredded coconut
• 1/2 cup chopped pecans
• 1/2 tsp vanilla extract (optional)
• Pinch of salt

Directions

1. Blind-bake crust: Preheat oven to 400°F (200°C). Fit crust into a 9-inch pie plate, prick base with a fork. Line with parchment and pie weights; bake 20–25 minutes. Remove weights and bake 4–6 minutes more until golden. Cool.
2. Melt chocolate: In a microwave or double boiler, melt chocolate with 1 tbsp butter. Stir in vanilla; set aside.
3. Make chocolate custard: In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring, until thick and bubbling. Reduce heat; cook 2 minutes more.
4. Temper yolks: Whisk a little hot custard into egg yolks, then return to pan, whisking. Bring to a gentle boil; cook 2 minutes. Remove from heat and stir in the melted chocolate mixture. Pour into cooled crust. Let stand while you make the topping.
5. Coconut-pecan topping: In a small saucepan, combine evaporated milk, sugar, butter, and a pinch of salt. Cook over medium heat until butter melts and mixture just begins to simmer. Temper the beaten egg with a little hot mixture, then return to the pan, whisking constantly. Cook to a gentle boil for 1–2 minutes until slightly thickened. Remove from heat; stir in coconut, pecans, and vanilla.
6. Assemble: Spoon the warm topping evenly over the chocolate filling.
7. Chill: Cool 30 minutes at room temperature, then refrigerate (covered) at least 3 hours until set.
8. Serve: Slice with a sharp knife. Garnish with extra coconut or pecans if desired.

Details

• Prep Time: 25 minutes
• Bake Time: 25–30 minutes (crust)
• Cook Time: 20 minutes (filling + topping)
• Chill Time: 3 hours
• Total Time: ~4 hours
• Servings: 8 slices

Tip: For the cleanest layers, chill overnight and wipe the knife between cuts.